Tag Archives: Contains Nuts

We love the warmed date-sweetened puds with a slightly bitter after-taste, which are Miss MaMT’s signature dish, created at the tender age of 11. These tasty puds are best eaten warm, with or without the chocolate ganache below!

Serves 4

Pre heat oven to 180 degrees fan forced and grease 5 small ramekins.

Grind for 5-10 seconds / speed 8:

120 g 70%-85% dark chocolate gluten free and/or dairy free

Add and grind for 10-20 seconds / speed 9:

50 g dried chopped dates

(If you prefer a slightly sweeter taste, add more dates or some honey/maple syrup if you wish)

Let cool slightly, then turn out onto a small plate and serve with gluten and (dairy free) chocolate ganache:

Gluten and Dairy Free Chocolate Ganache

Blend speed 9 / 10 seconds:

50g blanched almonds

Add and blend speed 9 / 1 minute:

250g water

Add and blend on speed 9 / 1 minute, scraping down a couple of times in between:

140g dark chocolate

60g chopped dates

1 tspvanilla bean paste / vanilla extract

Now melt at 50C for 3 minutes, speed 2, or until smooth. Pour over cake and leave to set.

Pour chocolate sauce over the puddings , add a blob of thickened cashew cream to the top, with a strawberry to finish off. Save any excess sauce, cool and pop into into the fridge for a cheeky little snack later with some chopped up banana, maybe?!

NB: We made the mistake of adding 300g of water when making the almond milk component once, so the sauce was a little runny – adding 1 tbsp cornflour and blending again until thicker rectified this.

An alternative to the ganache above is this smooth, salty and slightly fruity sauce, which requires no chocolate, just cacao.

Salted (Coconut) Chocolate Ganache

Grind for 20-30 seconds / speed 8

50g dates

50g almonds

Add and blend for 10 seconds / speed 5

60g coconut oil

20g cacao powder

Add and for blend 1 minute / speed 8 or until smooth

150 g water

50g coconut milk or 50g water

1/2 tsp salt

Splash of vanilla essence

If you wish to serve the sauce cold then you can skip this last step.

Heat 60 C / 2-3 minutes / speed 3

Pour into a jug to serve alongside, or alternatively pour straight onto the puddings and decorate with your desired toppings!

This was a recipe I posted last year and recently up-dated on my phone, but in doing so, seem to have inadvertently deleted!! So, here it is again. Despite my dabbles with other gluten and grain-free bread recipes, it’s the one I revert to as my ‘go to’ gluten free or grain-free loaf (with pseudo grains). I don’t add any sweetener, but do add oregano and yeast flakes for extra flavour. I love it. In fact, the Coeliacs in the household don’t even get a sniff in!!

Add and mill 1 minute / speed 9:

80g brown rice or jowar seeds (or 80g buckwheat)

80g millet (or 80g almonds)

50g buckwheat (or 50g linseeds) {or quinoa – toasted in a cast iron pan first to release the saponins and give an almost popcorny flavour}

15g psyllium husks – available from ethnic supermarkets or health food stores (or use xanthan gum in next step)

Cool on a baking rack and slice when cool. Enjoy a few pieces, then freeze the rest. Toasts up lovely.

Notes:

I have even made this recipe as a ‘quick sourdough’, omitting the yeast and using kefir water instead of tap water. I left it to rise in a warm cupboard overnight and did a little ‘whoop whoop’ to see that it had risen by morning; not quite double, but still a decent size! It was nice bread, but I found it a tad sweet for my liking, so haven’t rushed out to test again.

I use this Silverwood bread tin, which is a 1/2 pound, 225g size. It’s perfect for this recipe